Apple harvest time this year produced lots of fruit. We canned slices, made apple sauce and dried some. The SunOven® works well as a fruit dehydrator. First we set the SunOven® outside, but not focused on the sun. We wanted a slight preheat but to less than 100º. Apples were washed and aligned in a Norpro “Apple Master”, an apple peeler, corer, and slicer. A few turns of the handle made quick work of the first apple. Slide the apple spiral slices off the core and place them on a cutting board.
Slice the spiral in half. Place the apple slices in a solution of water and Fruit Fresh® ascorbic acid (follow directions on bottle) to keep the slices from turning dark.
Cover the drying racks with parchment paper and drain apple slices. Line them up on the racks. Carefully arrange the racks inside the SunOven®. Leave the door latches under the glass door to allow air flow and keep the temperature low inside. We turn the oven so it is behind the sun track. Check at the end of the day. If not completely dry, latch and leave over night. Finish the next day. When slices are dry, remove from racks and pack into a clean glass jar. Add an oxygen absorber and pull a vacuum with a Food Saver® or by hand with a clean brake bleeder. Store cool and dark.
November 2013, Every Needful Thing Billie A. Nicholson, editor
This lovely fall dessert is good served warm or chilled.
Sun Oven Slow Cooked Apple Stacks
(adapted for the Sun Oven from the L.A. Times)
1/4 cup sugar
1/8 teaspoon ground coriander
4 apples, peeled
6 Sheets of phyllo dough, defrosted
2 cups frozen blueberries
1/4 cup sugar, plus additional sugar for topping
1 tablespoon flour
Over the years that I’ve been using my Global Sun Oven I’ve come up with countless creative ways of stacking all sorts of baking pans to make the most of the space in the cooking chamber. Some attempts were more successful than others; the main issue was always slippage.
In fact, apart from a batch or two of tomatoes per year, I’d pretty much given up on solar food dehydrating. It was just too much hassle to fit enough stuff in the Sun Oven to justify tying up it for a whole day.
So, of course, as soon as I received my set of Sun Dry Dehydrating Racks I had to put them to the test. So what if it was already noon and the only produce I had on hand were three tiny apples. I had a new toy and I wanted to play with in now. Turns out I only had enough fruit for two layers and enough remaining hours of sunlight to get the job half done (I finished up the next day), but I could see right off the bat the slippage was a thing of the past.
The racks fit snuggly on top of each other and leave plenty of room for airflow allowing both layers to dry out at the same rate. The hardest part is keeping the Sun Oven from overheating, get distracted for too long and it will easily reach 200F or more, even with the glass door propped open. It’s a good idea to set a timer and check on it every half hour or so.
This fruit sauce makes a good side for pork chops, or can be topped with whipped cream for an easy dessert. It’s also good on vanilla ice-cream or on it’s own as a snack. Pretty much any kind of apples or pears can be used so get the ones that are on sale.
Solar Apple-Pear Sauce
2 pounds Jonagold apples, peeled, cored, and chopped
2 pounds Anjou pears, peeled, cored, and chopped
1/2 cup water
1/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 tablespoon fresh lemon juice
1 cinnamon stick
1 pinch kosher salt
Set Global Sun Oven out to preheat.
Combine all ingredients in a large pot. Cover and cook in Sun Oven until fruit is softened, about 1 hour. Remove cinnamon stick and mash fruit with a potato masher.
Makes 6 cups.